Leek & Potato Soup
With the variations, you can please omnivores and vegetarians without much extra effort, jazzing up a simple but timeless soup.
INGREDIENTS
4 whole leeks (500g trimmed weight)
500g potatoes
3 tbsp butter
2 sprigs of thyme
1 bay leaf
1 tbsp miso paste
½ vegetable stock cube
To serve (optional):
Small bunch dill
METHOD
Trim the woody leaves off the exterior and top of the leek. Cut them in half, and wash away any sand in a large bowl of water. Drain, and then finely slice into semi-rounds. Then, peel the potatoes, and dice into 1cm small cubes.
Into a large, heavy-based pot on medium heat, add the butter, thyme, bayleaf, and then the leeks. Season with a pinch of salt. Cook until they’re soft, for around 10 mins and then add the potatoes. Cook for another 4 mins, and then add the water. Bring to a simmer then crumble in the stock cube and stir it through, along with the miso paste. Simmer gently for 20 mins – until the potatoes are cooked but not falling apart.
To serve: Pull the fronds off the dill, discarding the thicker stalks. Chop finely and stir through just before you serve.
PIMP IT
Crisp Parma Ham
VEG IT
Spoonful of yoghurt or crème fraiche
Parmesan crisps